Malaysia: Kaya Toast
Simmer coconut cream and pandan leaves for 10 minutes.
1
Crack the eggs in a bowl and whisk.
2
Sieve the eggs through a wire mesh strainer.
3
Sieve coconut cream and discard pandan leaves.
4
Gradually incorporate the coconut cream into the eggs.
5
Add sugar and mix.
6
Cook coconut custard on low heat in a water bath while stirring regularly.
7
Stop when reaching the right thick consistency after about 45 minutes.
8
Toast slices of bread on both sides.
9
Spread kaya on one toast, then add two thick slices of ice cold butter.
10
Combine soft boiled eggs and soy sauce in a plate.
11
Dip kaya toast in egg mixture and enjoy!
12
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